From the recipe collection
Daing na Bangus (Marinated Fried Milkfish)
Butterflied milkfish marinated in vinegar, garlic and pepper, then fried until crisp.
- Prep time
- 10m (+4h marinate)
- Cook time
- 10–12m
- Yield
- 3–4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Arrange the bangus pieces in a non-reactive dish, skin-side down.
- In a bowl, combine the vinegar, chopped garlic, pepper and salt.
- Pour this mixture over the fish, making sure the flesh is well coated.
- Cover and marinate in the fridge for at least 4 hours or overnight for deeper flavour.
- Drain the fish and pat dry with paper towels.
- Heat enough oil in a pan for shallow-frying.
- Fry the bangus skin-side down first until crisp and golden, then turn and fry the other side until cooked through.
- Serve hot with garlic fried rice and a vinegar–garlic–chili dip.